Happy birthday, Daniel Boulud!

March 25, 2016

Where would we be without Daniel Boulud? Over the years at his 13 restaurants, he’s given us foie gras-stuffed burgers, crispy, potato-wrapped sea bass, spectacular sausages and unparalleled charcuterie. Plus, the insanely talented French chef was a member of F&W’s first-ever class of Best New Chefs in 1988. In celebration of his birthday, here are some of his top recipes to make at home.

1. Gargantuan Gougères 

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Almost twice the size of ordinary gougères, theses are a bit like crispy, cheesy, slightly spicy popovers.

2. Scallop Rosettes with Avocado and Creamed Tandoori Chayote 

Day 28: Scallop Rosettes with Avocado and Creamed Tandoori Chayote

For this delicious recipe, chef Daniel Boulud quickly cooks scallop slices, then serves them with a rich, tangy avocado-tomatillo sauce and Indian-spiced hearts of palm (we substitute chayote, which is easier to find). This dish will seriously impress any and all dinner guests with its enticing combination of well-balanced flavors.

 CON POULOS

For this delicious recipe, chef Daniel Boulud quickly cooks scallop slices, then serves them with a rich, tangy avocado-tomatillo sauce and Indian-spiced hearts of palm (we substitute chayote, which is easier to find).

3. Chilled Spring Pea Soup 

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This easy take on Boulud’s complex soup calls for a simple mix of sugar snaps and frozen baby peas.

4. Braised Chicken Legs with Green Olives 

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Quickly develop a ton of flavor by braising chicken in a mix of onions, carrots, bacon and olives.

5. Brazilian Seafood Soup 

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This tangy, buttery soup is a gorgeous way to show off fresh seafood.

6. Gâteau Basque 

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There are many versions of this exquisite tart from the Pays Basque region of France. Boulud created his with pastry chef Eric Bertoïa: A flaky crust surrounds a pastry cream dotted with brandied cherries.

7. Tropical Fruit Sundaes 

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For a fun yet elegant dessert, Daniel Boulud tops an easy, creamy ginger-mascarpone mousse with chopped mangoes and pineapple, raspberries and generous scoops of vanilla ice cream.